Ingredients with Measurements:
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup pineapple chunks, drained
- 1 cup heavy cream
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1/4 tsp cayenne pepper
Special equipment needed:
- Large skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine flour, salt, and black pepper. Dredge chicken pieces in the mixture until coated evenly.
2. In a large skillet, heat vegetable oil over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
3. In the same skillet, add chopped onion, red bell pepper, and green bell pepper. Cook until vegetables are tender, about 5 minutes.
4. Add pineapple chunks to the skillet and stir to combine.
5. In a separate mixing bowl, whisk together heavy cream, ketchup, brown sugar, apple cider vinegar, soy sauce, garlic powder, ginger powder, and cayenne pepper.
6. Pour the cream mixture into the skillet with the vegetables and pineapple. Stir to combine.
7. Add the cooked chicken back into the skillet and stir to coat with the sauce.
8. Reduce heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally.
9. Serve hot with rice or noodles.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking chicken and vegetables, low heat for simmering the sauce.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 550
Fat: 26g
Carbohydrates: 47g
Protein: 33g
Sodium: 800mg
Sugar: 35g
Substitutions for ingredients:
- Chicken can be substituted with pork or tofu.
- Pineapple chunks can be substituted with canned mandarin oranges.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add chopped cashews or peanuts for extra crunch.
- Use honey instead of brown sugar for a healthier option.
- Add sliced jalapenos for a spicy kick.
Tips and tricks:
- Make sure to coat the chicken evenly with the flour mixture to ensure a crispy texture.
- Use a whisk to combine the cream mixture to prevent lumps.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with rice or noodles on the bottom and the chicken and sauce on top.
Garnishes:
Garnish with chopped green onions or cilantro for added freshness.
Pairings:
Pair with a crisp salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Steamed broccoli
- Roasted carrots
- Garlic green beans
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Flying Jacob is a Swedish casserole dish that was popular in the 1970s. It is traditionally made with chicken, cream, bananas, peanuts, and chili sauce.
Flavor profiles:
Sweet, tangy, and savory with a hint of spiciness.
Serving suggestions:
Serve with rice or noodles for a complete meal.
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Region: Swedish